DOCSLIB.ORG

TCPDF Example

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TCPDF Example Beat: Vips DAVID PASQUIET & JORGE CARDOSO - Two STARS in CRANS-MONTANA Worthy Representative Swiss Know-How PARIS - CRANS-MONTANA - GENEVA , 10.02.2017, 07:02 Time USPA NEWS - SWITZERLAND, as a Country, is definitely represented by the Original Fine Chocolate that gives pride to this Country. Switzerland's chocolates have earned an international reputation for high quality with many famous international brands. The Culinary Heritage of Switzerland is German, French,... SWITZERLAND, as a Country, is definitely represented by the Original Fine Chocolate that gives pride to this Country. Switzerland's chocolates have earned an international reputation for high quality with many famous international brands. The Culinary Heritage of Switzerland is German, French, Italian as well as Romansh. As a Country where diverse Traditions and Cultures meet and interact, Switzerland has been a melting-pot in the Heart of Europe since time immemorial. This is why cultural life in Cosmopolitan Switzerland displays such Enormous Variety. Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate's renown. But Switzerland not only exported chocolate, its chocolatiers went abroad as well and their names remain well-known to this day. Even Belgian chocolate has Swiss roots : Jean NEUHAUS opened a confectionary shop in Brussels and his son Frédéric in 1912 invented the praline chocolate.... DAVID PASQUIET is a French Pastry Chef often taken as a Magician.offering surprising, seductive and sometimes improbable chocolate combinations. His difference from others is his artistry and creativity. At 'L'Instant-Chocolat', David PASQUIET astonishes you with his masterpieces... In January 2013, David participated to the Swiss Chocolate Masters where he won the first place àt the Competition which opened him the doors of the World Chanmpionship in PARIS (where he was n° 10). JORGE CARDOSO is a Portuguese Pastry Chef living in Switzerland and working with David PASQUIET. He was part of the Team representing the Country at the 'Pastry World Cup 2017' held January 22-23 in LYON (France). *GOLD MEDAL : Etienne LEROY, Bastien GIRARD, Jean-Thomas SCHNEIDER representing FRANCE * SILVER MEDAL : Takahiro KOMAI, Yoshiaki UEZAKI, Takao YAMAMOTO representing JAPAN * BRONZE MEDAL : Cédric PILLOUD, Jorge CARDOSO, Jean-Baptiste JOLLIET representing SWITZERLAND Every two years, the World Cup Shampionship brings together the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe, 22 teams have qualified for the final. The final is typically structured into three major tests involving Sugar, Chocolate and Ice-cream. For the sugar test, the regulations of the final introduces an additional requirement : a flower made of sugar to be integrated in the artistic creation, this can be a Rose, Carnation or Orchid. The participants have to place extra emphasis on aesthetics for their presentation, as this is one of the aspects particularly appreciated by the pubic. Also, the Chocolate Masters required to use Hollow Casting and no longer Solid Chocolate for their Sculptures, which significantly increases the risk of breakage right up until the last minute. For the 2017 edition, true to its commitment in favour of sustainable development the 'World Cup Pastry Chamionship' has decided to significantly diminish the quantity of material used to create the artistic piece made of chocolate.... JORGE CARDOSO won with his 'Dracula' Artistic Confection made of chocolate.... He is currently working as Chocolatier at DAVID - L'Instant Chocolat. Source : * David PASQUIET in his Boutique and Laboratory * Jorge CARDOSO in the Laboratory www.suisse.com - www.crans-montana.ch - www.tgv-lyria.com (Paris-Switzerland, 20 Daily Return tickets, one way at 29 Euros with up to 3 months ahead Booking) - Swiss Travel System tickets for foreign Tourists (http://www.myswitzerland.com/fr-fr/transport-voyager/billets.html) Ruby BIRD Page 1/2 http://www.portfolio.uspa24.com/ Yasmina BEDDOU http://www.yasmina-beddou.uspa24.com/ Article online: http://www.uspa24.com/bericht-10680/david-pasquiet-und-jorge-cardoso-two-stars-in-crans-montana.html Editorial office and responsibility: V.i.S.d.P. & Sect. 6 MDStV (German Interstate Media Services Agreement): Ruby BIRD & Yasmina BEDDOU (Journalists/Directors) Exemption from liability:: The publisher shall assume no liability for the accuracy or completeness of the published report and is merely providing space for the submission of and access to third-party content. Liability for the content of a report lies solely with the author of such report. Ruby BIRD & Yasmina BEDDOU (Journalists/Directors) Editorial program service of General News Agency: United Press Association, Inc. 3651 Lindell Road, Suite D168 Las Vegas, NV 89103, USA (702) 943.0321 Local (702) 943.0233 Facsimile [email protected] [email protected] www.gna24.com Page 2/2 Powered by TCPDF (www.tcpdf.org).
Load more

Recommended publications
  • Development of Swiss Biotechnology Beyond the Biopharmaceutical Sector in Memoriam Prof
    BUILDING BRIDGES BETWEEN BIOTECHNOLOGY AND CHEMISTRY – IN MEMORIAM ORESTE GHISALBA CHIMIA 2020, 74, No. 5 345 doi:10.2533/chimia.2020.345 Chimia 74 (2020) 345–359 © H.P. Meyer and O. Werbitzky Development of Swiss Biotechnology Beyond the Biopharmaceutical Sector In memoriam Prof. Dr. Oreste Ghisalba (1946–2018) Hans-Peter Meyera* and Oleg Werbitzkyb Abstract: Although diverse, the potential business opportunities for biotechnology outside the biopharmaceutical market are very large. White biotechnology can offer sustainable operations and products, while investments tend to be lower than those in red biotechnology. But a number of bottlenecks and roadblocks in Switzerland must be removed to realise the full potential of white biotechnology. This was also the point of view of Oreste Ghisalba, who wanted to be part of a new initiative to facilitate the creation of additional business, new pro- cesses and new products. This initiative requires the identification and the use of synergies and a much better cooperation between academia and industry through targeted networking. Unfortunately, we must carry on with this task without Oreste, whom we will miss for his deep knowledge and friendship. Keywords: Bio-based · Fine chemicals · Industrial biotechnology · Swiss economy · White biotechnology Hans-Peter Meyer holds a PhD in micro- venture partners and Managing Director of NC Health Sciences biology from the University of Fribourg since 2015. (Switzerland). He spent three years post- graduate and postdoc studies at the STFI 1. A Short History of the Swiss Biotechnology Industry in Stockholm (Sweden), the University The Swiss pharmaceutical and chemical industries have been of Pennsylvania and Lehigh University in responsible for almost half of the country’s exports for many years the USA.
    [Show full text]
  • Annual Report
    LINDT & SPRÜNGLI Annual Report 2018 MAÎTRE CHOCOLATIER SUISSE DEPUIS 1845 Annual Report 2018 WorldReginfo - 047c03f3-5b98-4b23-8022-a2364af8680d Credo We are an international group and are recognized as a leader in the market for premium quality chocolate. We strive for excellence to maximize worldwide market opportunities. We thoroughly understand our consumers, their habits, needs, behavior, and attitudes. This understanding serves as the base to create products and services of superior quality and value. We will never make concessions that compromise our quality of product, packaging, and execution. Our working environment attracts and retains the best people. We encourage, recognize, and reward individual innovation, personal initiative, and leadership of people throughout the organization. Respect of personal individuality, trust, and fair play characterize our working relationships. Teamwork across all disciplines, business segments, and geographies is a corporate requirement to create a seamless company of people who support all others for mutual success. We will develop professionals and facilitate communication and understanding across all disciplines. Our partnership with our consumers, customers, and suppliers Annual Report is mutually rewarding and prosperous. An in-depth understanding of our consumers’ needs and our customers’ and suppliers’ objectives and 2018 strategies enables us to build a mutually rewarding and long-lasting partnership. We want to be recognized as a company which cares for the environment and the communities we live and work in. Environmental concerns play an ever-increasing role in our decision making process. We respect and feel responsible for the needs of the communities in which we live. The successful pursuit of our commitments guarantees our shareholders an attractive long-term investment and the independence of our company.
    [Show full text]
  • Annual Report 2005
    18 SWITZERLAND—A BRAND THE COUNTRY OF CHOCOLATE WITH A GLOBAL IMAGE PIONEERS When people speak of Switzerland, they often use In some areas, Switzerland’s economic progress terms like “isolation” or “special case,” or make an was and is largely attributable to the quality-con- otherwise critical allusion. The fact is that Switzer- scious attitude and know-how of individuals, the land has always been faced with very specifi c condi- achievements of advanced new technologies, and tions. On the one hand, this country has extraordi- the visions and courage of innumerable ground- nary topographic, political, cultural, and linguistic breakers. It may seem surprising that these charac- challenges; on the other hand, it possesses no sig- teristics benefi ted even the Swiss chocolate industry, nifi cant economically viable natural resources and since the main raw material, cocoa, had to be im- raw materials. But this very lack – in addition to ported in those days over long transportation routes what are, at fi rst sight, diffi cult circumstances – has across the seas and oceans, a journey that routinely inspired and bolstered the innovative spirit, the involved signifi cant risks. It is likely that this dif- creativity, and the courage of countless Swiss entre- fi cult early situation actually provided additional preneurs, inventors, and pioneers in all branches of motivation for the Swiss chocolate pioneers of the economic life. Moreover, it has served to broaden 19th century to demonstrate their art and mastery their horizons beyond the narrow borders of their and to make the quality of their products known own country.
    [Show full text]
  • Press Release
    PRESS RELEASE LINDT HOME OF CHOCOLATE ATELIER BRÜCKNER GMBH KREFELDER STRASSE 32 WORLD OF CHOCOLATE OPENED IN KILCHBERG NEAR ZURICH 70376 STUTTGART I GERMANY PRESS AND PUBLIC RELATIONS The aroma of chocolate is in the air! The Lindt Chocolate Competence CLAUDIA LUXBACHER T.+49 711 5000 77 126 Foundation invites small and large guests to take part in a journey of discovery [email protected] into the wonderful world of chocolate. Planned and designed by ATELIER WWW.ATELIER-BRUECKNER.COM BRÜCKNER, the Chocolate Tour provides information on the origins, history and production of the mouth-watering delicacy. It shows some specific details about Switzerland and makes it possible to experience the cocoa-containing products with all the senses in an exhibition area covering 1500 square metres. The museum exhibition is located in the Lindt Home of Chocolate, a new building by Swiss architects Christ & Gantenbein at the headquarters of Lindt & Sprüngli in Kilchberg near Zurich. Lindt has been making chocolate at this location since as early as 1899. Lindt is one of the few chocolate brands that cover the entire production chain "from bean to bar". The history of the company going back to 1845 is presented in a film, which is shown in the auditorium on the ground floor of the new building. The world's highest, free-standing chocolate fountain in the foyer of the museum serves as the prelude to the world of chocolate. It is 9.30 metres high and circulates 1000 litres of liquid chocolate, flowing from a large, hovering wire whip down into a Lindor ball on the ground.
    [Show full text]
  • CHOCOLOGY the Swiss Chocolate Industry, Past and Present
    CHOCOLOGY The Swiss chocolate industry, past and present CHOCOLOGY The Swiss chocolate industry, past and present 5 Introduction 6 From cocoa to chocolate 8 Chocolate in Switzerland Pioneers Swiss chocolate flourishes Milk chocolate and “melting chocolate” Through crises to a golden age Consolidation Famous brands do not recognise national borders 20 Cocoa: brown gold The tree and its fruit Varieties of cocoa Where cocoa grows The cocoa trade 26 Chocolate production From cocoa to chocolate Varieties, shapes and figures The production processes 40 All about chocolate Couverture and powder Quality Where, and for how long, can chocolate be kept? State regulation Chocolate is good for you 52 Recipes using chocolate Chocolate mousse Creams and parfait Chocolate cake Drinking chocolate 58 Picture credits 59 Further reading on cocoa and chocolate © Chocosuisse 2001 Introduction It is hardly surprising that so many people simply enjoy chocolate, delight in it and see it as a heaven-sent gift. Yet there are many ques- tions that arouse the curiosity of consumers: What is chocolate and why is it so popular? How is chocolate made, and for how long have we been making it? What are the differences between milk chocolate, dark chocolate and white chocolate? We intend to shed some light on these and other mysteries surrounding chocolate. When you have read our little book, you will be able to consider your- self a chocolate connoisseur. You will be more aware than ever of the taste of chocolate as it melts on your tongue. Perhaps you will think of the Swiss chocolate pioneers whose inventive zeal made this pleas- ure possible.
    [Show full text]
  • Information About Milk Chocolate
    Milk chocolate Webquest a The history of milk chocolate The history of chocolate goes back a long way. Many years ago, the Maya Indians lived in Guatemala in Central America. They moved from Guatemala to the south-central part of Mexico. The Maya Indians took the cacao plant and beans with them. This plant grew in the rain forest. The Mayan people made a powder from the cacao beans. They then made a drink from the cocoa powder. This drink was very bitter and the Mayans used it as a medicine for coughs and fever. Later, the Aztec people began to rule Mexico. They found out about the cocoa drink and New worlds called it ‘xocalatl’. This is where the word chocolate comes from. In the 16th century, the Spanish explorer Christopher Columbus brought the cacao bean back to Europe from his travels. The Spanish added sugar and also vanilla to their cocoa drink. Only rich people could afford to drink cocoa. In 1795, a company called Joseph Fry & Sons in England used a machine to grind the cacao beans to make the powder. The machine worked by steam. cough Husten afford sich leisten können grind mahlen © Lehrmittelverlag des Kantons Zürich Milk chocolate Webquest 1 b In 1819, François-Louis Cailler returned from Italy after learning how to make chocolate. He opened the first Swiss chocolate factory in Corsier. New worlds In Holland, Dutchman Conrad Van Houten invented a special machine called the cocoa press. The cocoa press squeezed out a liquid from the cocoa nuts. This is called cocoa butter.
    [Show full text]
  • Finest Cocoa Unique Roasting and Grinding Process the Lindt Invention Best Ingredients Product Perfection
    Lindt Difference – What makes Lindt chocolate so exceptional? FINEST COCOA UNIQUE ROASTING AND GRINDING PROCESS THE LINDT INVENTION BEST INGREDIENTS PRODUCT PERFECTION LINDT & SPRÜNGLI MAÎTRE CHOCOLATIER SUISSE DEPUIS 1845 ANNUAL REPORT 2016 DOSSIER LINDT DIFFERENCE — 50 Lindt Difference – What makes Lindt chocolate so exceptional? FINEST COCOA The secret of Lindt’s unique taste lies in the careful selection and blending of premium cocoa beans from the world’s most exclusive regions of origin, coupled with highly skilled production methods. UNIQUE ROASTING AND GRINDING PROCESS THE LINDT INVENTION BEST INGREDIENTS PRODUCT PERFECTION LINDT & SPRÜNGLI MAÎTRE CHOCOLATIER SUISSE DEPUIS 1845 ANNUAL REPORT 2016 DOSSIER LINDT DIFFERENCE — 50 FINEST COCOA BEANS FROM THE MOST RENOWNED REGIONS Lindt & Sprüngli sources its premium cocoa beans from the world’s very best regions of origin, such as Ghana, Latin America (mainly Ecuador), the Caribbean, Madagascar, and Papua New Guinea. In our recipes, we use special blends of cocoa varieties from different regions. These bean combinations are a closely guarded secret and are what give our chocolates their exquisite taste. LINDT & SPRÜNGLI MAÎTRE CHOCOLATIER SUISSE DEPUIS 1845 ANNUAL REPORT 2016 DOSSIER LINDT DIFFERENCE — 52 R ESPONSIBLE WAY OF PRODUCING SUSTAINABLE COCOA Lindt & Sprüngli sources its cocoa beans from the world’s The quality of the cocoa beans is tested in our internal most renowned regions. laboratories on the basis of very strict guidelines. Lindt & Sprüngli is one of the few “bean-to-bar” chocolate LINDT & SPRÜNGLI makers in the world, with full control of the production FARMING PROGRAM chain, from the selection of cocoa beans to the end ­product.
    [Show full text]
  • Annual Report 2008
    22 FROM COCOA BEAN TO FINISHED PRODUCT SWITZERLAND HAS ALWAYS BEEN HOME TO NUMEROUS CHOCOLATE PIONEERS. MANY OF THEM – ESPECIALLY RODOLPHE LINDT, WHO INVENTED CONCHING AND, WITH IT, THE WORLD’S FIRST TENDER MOLTEN CHOCO LATE IN 1879 – HAVE MADE AND CONTINUE TO MAKE HISTORY WITH THEIR TIRELESS INVENTIVE SPIRIT AND FINE RECI­ PES, PLAYING THEIR OWN PART IN SUccESS­ FULLY SPREADING THE POSITIVE IMAGE OF SWISS CHOCOLATE THROUGHOUT THE WORLD. WITH THIS WEALTH OF EXPERIENCE, COUPLED WITH THE WORLD’S HIGHEST PER CAPITA CHOCOLATE CONSUMPTION AT OVER 12 KG PER YEAR, IT IS NO WONDER THAT SWITZERLAND IS REGARDED AS THE CHOCOLATE CAPITAL OF THE WORLD. 23 Since its historic beginnings in the mid­ specific expertise and a great deal of this mark­up justified by the excellent 19th century, Lindt & Sprüngli has been passion for the product, our employ­ quality and wonderful, fully developed well known as a cutting­edge choco­ ees all over the world are committed aroma of the cocoa beans and essential late manufacturer and a prime example to providing consumers with a pre­ for our uncompromising quality; it also of high­quality, innovative chocolate mium chocolate that impresses with its ensures that the farmers have an above­ creations par excellence. The company exquisite taste and fine packaging, and average income, enabling them to afford is one of the few manufacturers to pos­ leaves nothing to be desired. fair living conditions. Lindt & Sprüngli sess complete in­house expertise and sources its bulk cocoa (Forastero) from control of every single production step, The art of mastering all production Ghana, where one of the best Forastero from the selection of the finest cocoa steps, some of which are highly challen­ varieties is cultivated.
    [Show full text]
  • The Conching Process
    to increase, the number of new conches needed to be manufactured annually today is extremely small compared to the energy producing machines, tools or tool machines, The Conching Process extrusion equipment and/or other comparable machines (not to men- tion the number of electronic An Historic, Economic and devices) required annually. Around the entire world, the aver- Technical Perspective age total number of new conches installed annually, for example, is approximately 100 (replacement of outdated equipment plus machines required to cover the increased demand for chocolate as compared with the previous year). This is based on the assumption that the lifetime of a new machine is 35 years, even though the lifetime of machines that round 1878, the conching Either way, he was able to are currently being replaced due to Aprocess as such was discovered observe the refining effect of this obsolescence is around 50 years on in Bern, Switzerland, by Rodolphe process, and the conching machine average. Lindt, a Swiss national. Was it purely was thus invented. It is also interesting to note that by chance? Because Rodolphe Lindt Where are we today, nearly 120 the demand for machines due to forgot to turn off a mixer filled with years after this discovery? increased production capacity Any specialist in this field who chocolate mass over the weekend, because of an increase in chocolate speaks publicly on the conching consumption is higher during years or, because he deliberately treated process could ask: Was there really a the chocolate in a type of conche of marked increase in consumption quantum leap with the conching anyway, but also—on average over a over a period of days in order to process? But on the other hand, the 10 year period—higher than the reduce its moisture content? principle of the Otto engine, which is demand for new machines to replace perhaps more frequently described as obsolete ones.
    [Show full text]
  • Info Suisse Publication
    ^c[dhj^hhZ Publication of the Swiss Canadian Chamber of Commerce Toronto and Montreal Publication de la Chambre de Commerce Suisse-Canadienne de Toronto et Montréal December/January Decembre/Janvier 2008/2009 FEATURE:FEATURE: FoodFood IndustryIndustry SecteurSecteur AlimentationAlimentation www.swissbiz.ca www.cccsmtl.com Fondue and Raclette. Unmistakably SWISSMAR BEYOND ORDINARY. LEGENDARY. Heritage - Craftsmanship - Innovation - Performance - all key elements and commitments from Wenger®, known as the Maker of the Genuine Swiss Army Knife™. The Swiss Military® Watch collection continues the tradition of quality, heritage and Swiss craftsmanship that began more than a century ago with the Swiss Army knife™. Today, the same passion for providing lasting value and timeless design exists in both the Wenger® Swiss Army Knife and the Swiss Military® watch. Visit us at www.swisspeak.com Fondue and raclette are delectable Swiss cheese dishes that have been popular for centuries. Their origin dates back hundreds of years using traditional Swiss cheeses. Today, fondue and raclette ingredients are available already prepared in many grocery stores across the country, and can now be enjoyed at home with our Swissmar tabletop raclette grills and fondue sets. Visit us at www.swissmar.com ^c[dhj^hhZ Publication of the Swiss Canadian Chamber of Commerce Toronto and Montreal Publication de la Chambre de Commerce Suisse-Canadienne de Toronto et Montréal FEATURE / REPORTAGE Food Industry / Industrie alimentaire 4 Lindt and Sprüngli: It takes Masters to
    [Show full text]
  • Swiss Chocolate Flourishes Through Crises to a New Golden
    1946_B-Version_englisch_1946_B-Version_englisch 06.06.13 09:16 Seite 1 From cocoa to chocolate Chocolate arrives in Swiss chocolate flourishes Through crises to a new Switzerland … golden age The great botanist Carl von Linné The years between 1890 and 1920 saw a (Linnaeus) was by no means the first to In 1819, François-Louis Cailler opened real blossoming of the Swiss chocolate The late 1920s saw the beginning of hard recognise the unique merits of the plant one of the first mechanised chocolate pro- industry, coinciding with the golden age times for the Swiss chocolate industry. to which he gave the botanical name duction facilities in Corsier near Vevey, of Swiss tourism. Members of the top ech- Increased protectionism, and the econom- of “Theobroma Cacao L.”. “Theobroma” establishing the oldest brand of Swiss François-Louis Cailler elons of society throughout the world ic crises of the 20s and 30s, led to the loss means “food of the gods”. Cocoa was chocolate still in existence today. Thus (1796–1852) who spent their holidays in Switzerland of export markets. The Second World already recognised as such by the Toltecs, chocolate had finally arrived in the coun- came to know and appreciate Swiss War brought strict import restrictions on Mayas and Aztecs, from whom we got the try where it was soon to find its greatest chocolate, and took its reputation home sugar and cocoa, with rationing being name “cacauatl”. Around 600 AD the patrons and pioneers. Philippe Suchard with them. The initiative of Swiss choco- introduced in 1943. Mayas were already cultivating cocoa in set up a chocolate factory in Serrières in late producers conquered the world Central America.
    [Show full text]
  • The Chocolate Industry: Blood, Sweat, and Tears Is What Makes Chocolate Sweet
    University at Albany, State University of New York Scholars Archive Emergency Preparedness, Homeland Security, and Cybersecurity Honors College Spring 5-2020 The Chocolate Industry: Blood, Sweat, and Tears is What Makes Chocolate Sweet Gabriella Bartley University at Albany, State University of New York, [email protected] Follow this and additional works at: https://scholarsarchive.library.albany.edu/honorscollege_ehc Part of the Social History Commons Recommended Citation Bartley, Gabriella, "The Chocolate Industry: Blood, Sweat, and Tears is What Makes Chocolate Sweet" (2020). Emergency Preparedness, Homeland Security, and Cybersecurity. 2. https://scholarsarchive.library.albany.edu/honorscollege_ehc/2 This Honors Thesis is brought to you for free and open access by the Honors College at Scholars Archive. It has been accepted for inclusion in Emergency Preparedness, Homeland Security, and Cybersecurity by an authorized administrator of Scholars Archive. For more information, please contact [email protected]. The Chocolate Industry: Blood, Sweat, and Tears is What Makes Chocolate Sweet An honors thesis presented to the College of Emergency Preparedness, Homeland Security, and Cybersecurity, University at Albany, State University of New York in partial fulfillment of the requirements for graduation with Honors in Homeland Security and graduation from The Honors College Gabriella Bartley Research Advisor: Dennis McCarty, Ph.D. May 2020 Abstract Forced labor is a form of human trafficking that affects hundreds of thousands of people worldwide. Products that we enjoy, such as chocolate, are part of industries that are built on the exploitation of people. Forced labor allows traffickers to take advantage of people by not supplying a proper wage or needs for survival.
    [Show full text]